Ingredients
600 g / 1.2 lb boneless ribeye
2 tbsp vegetable oil , divided
1 large onion sliced
300 g / 10 oz mushrooms , sliced
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth low sodium
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper to taste
Steps
Step 1
Use rolling pin to flatten the steaks. Sprinkle with a pinch of salt and pepper. Slice into strips.

Step 2
Heat 1 tbsp oil in a large skillet over high heat. Spread the strips in the pan with tongs . Sear for 30 seconds on each side. Quickly remove back onto the plate. Sear the beef in batches if needed.

Step 3
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off. Add flour, cook, stirring, for 1 minute.

Step 4
Add half the broth while stirring Add the rest of the broth. Stir, then add sour cream and mustard. Stir until combined.

Step 5
Simmer for 3-5 minutes, add more salt and pepper to taste.

Step 6
Add beef back in. Simmer for 1 minute, then remove from stove immediately.

Step 7
Serve over egg noodles.

Original recipe with pics is here:https://beefstroganoff.info/ Enjoy!